Artichoke Soup
1 lb artichokes
1 lb potatoes
1 qt water
1 spanish onion
1 oz butter
2 cups milk
Salt and pepperPeel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning.
When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick.
Serve with dinner rolls, or small dice of bread fried crisp in butter.
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